PIZZA WITH CARAMELIZED ONIONS AND CRISPY BACON
Provided by Food Network
Categories appetizer
Time 4h15m
Yield 2 main course or 4 appetizer servings
Number Of Ingredients 17
Steps:
- Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.
- In a medium size saute pan, add olive oil and heat over medium heat. When the oil is hot, add the bacon and cook until the bacon is very crispy and all of the fat is rendered. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Remove all but 2 tablespoons of the bacon fat from the pan and discard. Place the pan over high heat. Add the onions to the hot bacon fat and cook until the onions are well browned, about 8 to 10 minutes, stirring often. Remove to a paper towel lined plate.
- In a small bowl, combine the mascarpone and farmer's cheeses. Season with nutmeg and black pepper. Reserve.
- On a lightly floured surface, stretch or roll the dough as thinly as possible, about 14 to 15-inch circle. Evenly spread the mascarpone mixture over the dough. Sprinkle with the mozzarella and Parmesan cheeses, bacon, thyme, and sauteed onion. Bake until the pizza crust is nicely browned, about 8 to 10 minutes.
- Remove pizza from the oven, transfer to a cutting board, cut into slices and serve immediately.
- In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
- In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
- Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).
- Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
PIZZA WITH CARAMELIZED ONIONS, FIGS, BACON AND BLUE CHEESE
Here is a recipe for pizza that calls to mind - at least this mind - the joys of car travel through southeastern France, where pizzas such as this are available at all the imaginary cafes in small towns near the Italian border. It certainly tastes as if it comes from that region and, if you close your eyes as you eat it, you can almost imagine yourself halfway through a drive from Aix to Turin. The time spent caramelizing the onions is more than worth it, so do it the day before you intend to make the pie. Which is when, as it happens, you should make the dough as well. And we have a recipe for that as well - a version adapted from the team behind the magical Roberta's Pizza in Brooklyn.
Provided by Sam Sifton
Categories dinner, pizza and calzones, times classics, main course
Time 1h30m
Yield Serves 2
Number Of Ingredients 12
Steps:
- At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees.
- Melt the butter in a large sauté pan over high heat. Add the onions, thyme and bay leaves. Cook for 5 minutes, stirring often, until the onions begin to wilt. Reduce the heat to medium-low and cook, stirring occasionally, until the onions have softened and turn a deep, golden brown, about 25 minutes. Season to taste with salt and pepper. Remove the bay leaves and transfer the onions to a small bowl.
- Place the bacon in the pan and set over high heat. Cook, stirring occasionally, until brown and crispy. Using a slotted spoon, transfer the bacon to a small bowl.
- Place the pizza dough on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Cover with the toppings, careful not to press on the dough and weigh it down: the caramelized onions first, then the figs and bacon, and finally the Gorgonzola, leaving roughly a 1/2 inch border. Shake the pizza peel slightly to make sure the dough is not sticking. Carefully slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Drizzle with a little olive oil and some cracked black pepper. Serve hot. Makes 1 pizza.
Nutrition Facts : @context http, Calories 1193, UnsaturatedFat 32 grams, Carbohydrate 131 grams, Fat 63 grams, Fiber 14 grams, Protein 32 grams, SaturatedFat 27 grams, Sodium 1671 milligrams, Sugar 55 grams, TransFat 1 gram
CARAMELIZED ONION PIZZA WITH GORGONZOLA, BACON AND ARUGULA
One of my new favorites is pizza topped with fresh arugula. My favorite is plain cheese pizza with arugula on top, but this is a VERY close second. A wonderful combination! NOTE: Bacon and Onions can be prepared ahead of time.
Provided by KelBel
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings. Set bacon aside.
- Add oil to bacon drippings in skillet over medium-high heat. Add onion, and sauté 5 minutes, stirring frequently.
- Stir in 1 teaspoon rosemary, salt, and pepper. Continue cooking 15 to 20 minutes or until onion is a deep golden brown, stirring frequently.
- Preheat oven to 400°.
- Place pizza crust on 12-inch pizza pan. Top with onion. Add cheese and walnuts; bake 7-10 minutes or until cheese melts.
- Remove from oven; top with 1 teaspoon rosemary, reserved bacon and arugula.
Nutrition Facts : Calories 273.6, Fat 13.4, SaturatedFat 4.8, Cholesterol 18.7, Sodium 487.3, Carbohydrate 33.3, Fiber 4.8, Sugar 13.9, Protein 7.6
CARAMELIZED ONION AND GORGONZOLA PIZZA
A light appetizer or dinner pizza that is sure to be a favorite!
Provided by Julie
Categories Main Dish Recipes Pizza Recipes
Time 55m
Yield 12
Number Of Ingredients 5
Steps:
- In a large saute pan, melt butter over medium heat. Saute onions in butter until the onions are soft and dark brown, approximately 25 minutes. Stir in sugar, and continue cooking for 1 or 2 more minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Grease a pizza pan or cookie sheet, and press out the dough to desired thickness. Spread onions evenly over the dough, and top with crumbled Gorgonzola.
- Bake for 10 to 12 minutes, or until done.
Nutrition Facts : Calories 237.8 calories, Carbohydrate 16.6 g, Cholesterol 45.6 mg, Fat 13.7 g, Fiber 1.1 g, Protein 10.9 g, SaturatedFat 8 g, Sodium 551.3 mg, Sugar 3.8 g
ARUGULA, CARAMELIZED ONION AND GOAT CHEESE PIZZA
Provided by Ellie Krieger
Categories appetizer
Time 35m
Yield 2 main course; 4 appetizer
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Put the oil and onions in a medium skillet and cook over very low heat, stirring occasionally, until onions are soft and caramelized, about 15 minutes. Turn the heat up to medium and add the arugula. Cook until the arugula is wilted, about 1 minute. Season with salt and pepper.
- Place the tortillas on a baking sheet and top each with some of the arugula/onion mixture. Crumble some goat cheese on top of each, and bake for 10 minutes. Allow to cool for a few minutes and cut each pizza into 4 triangles.
Nutrition Facts : Calories 280 calorie, Fat 11 grams, Cholesterol 5 milligrams, Sodium 482 milligrams, Carbohydrate 48 grams, Fiber 5 grams, Protein 9 grams
CARAMELIZED ONION PIZZAS
I make these a lot. I don't like meat on pizza, and I'm not really fond of tomato sauces either, so this is my favorite pizza. The sweetness of the onions is great with the mozzarella and the pesto.
Provided by Miss Erin C.
Categories Lunch/Snacks
Time 35m
Yield 3 small pizzas, 3 serving(s)
Number Of Ingredients 7
Steps:
- Cut onion into thin slices.
- Cook onions in the butter on medium low heat for about 15 minutes.
- Add the sugar and cook for about 5 more minutes.
- Spread each shell with a little olive oil, especially the edges.
- Spread pesto sauce on each pizza shell.
- Top with onions.
- Top with cheese.
- Bake for about 9 minutes, or until the cheese melts and the pizza is warmed through.
CARAMELIZED ONION & GORGONZOLA PIZZA
Make and share this Caramelized Onion & Gorgonzola Pizza recipe from Food.com.
Provided by TheBostonBean
Categories Cheese
Time 37m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter over med. heat.
- Sautee onions until brown and soft 15 minutes, low/medium heat.
- Add brown sugar and cook 10-15 minutes longer.
- Set oven to 425°F.
- Oil pizza sheet.
- Add onions, gorgonzola & any extras.
- Bake 12-15 minutes, or until desired browness.
Nutrition Facts : Calories 127.4, Fat 9.3, SaturatedFat 6, Cholesterol 24.3, Sodium 293, Carbohydrate 7, Fiber 0.7, Sugar 3.7, Protein 4.5
CARAMELIZED ONION-GORGONZOLA PIZZA
An all-time favorite recipe, Caramelized Onion-Gorgonzola Pizza is yummy and so simple to prepare.-Taste of Home Cooking School
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 2 pizzas (6 slices each).
Number Of Ingredients 13
Steps:
- Divide bread dough in half. Press each portion onto a 12-in. pizza pan coated with cooking spray; build up edges slightly. Prick dough several times with a fork. Cover and let rise in a warm place for 30 minutes., Meanwhile, in a large skillet over medium heat, melt butter with brown sugar. Add onions; cook for 20-30 minutes or until golden brown, stirring occasionally. , Brush dough with oil. Combine the basil, oregano and garlic powder; sprinkle over dough. Bake at 425° for 10 minutes. , Arrange onions and tomatoes over crusts; sprinkle with cheeses and olives. Bake 8-10 minutes longer or until golden brown.
Nutrition Facts : Calories 236 calories, Fat 11g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 427mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
CARAMELIZED-ONION AND GORGONZOLA GRILLED PIZZA
Provided by Gina Marie Miraglia Eriquez
Categories Onion Backyard BBQ Blue Cheese Walnut Summer Grill Grill/Barbecue Gourmet
Yield Makes 6 (appetizer) servings
Number Of Ingredients 6
Steps:
- Heat 1/4 cup oil in a 12-inch heavy skillet over medium-low heat until it shimmers, then cook onions with 1/2 tsp salt and 1/4 tsp pepper, covered, stirring occasionally, until golden, 15 to 20 minutes. Transfer to a small bowl and keep warm, covered.
- Prepare a grill for direct-heat cooking over low charcoal (medium heat for gas).
- Stretch dough into a roughly 12- by 10-inch rectangle on a large baking sheet and brush with 1 Tbsp oil.
- Bring dough, onions, cheese, nuts, parsley, and remaining Tbsp oil to grill area.
- Oil grill rack, then put dough, oiled side down, on grill and brush top with remaining Tbsp oil. Grill, covered, until underside is golden brown, 1 1/2 to 3 minutes.
- Using tongs, return crust to baking sheet, turning crust over (grilled side up). Sprinkle evenly with onions, cheese, nuts, and parsley. Slide pizza from sheet onto grill and grill, covered, until underside is golden brown and cheese is partially melted, about 3 minutes. Transfer to a cutting board and cut into pieces.
More about "caramelized onion pizza with gorgonzola bacon and arugula recipes"
CARAMELIZED ONION ARUGULA PIZZA - SAVORY SIMPLE
From savorysimple.net
Reviews 40Category Main CourseCuisine ItalianTotal Time 2 hrs 45 mins
- In a food processor, combine flour, yeast and sugar. With the machine running, add the warm water and allow the dough to come together for around 20-30 seconds. Let the dough rest for 5 minutes, then add the olive oil, egg yolk and salt and run the machine for another 30 seconds. Place the dough in a large oiled bowl and cover. Allow the dough to double in size. Divide the dough in half. If you're only making one pizza, wrap half the dough in plastic and refrigerate. Place one or both circles of dough back in the bowl, cover, and allow to rest while preparing the onions and sauce.
- Heat 2 tablespoons olive oil in a large skillet on low heat. Add onions and a pinch of salt. Have a measuring cup full of water nearby. Cook the onions on low heat, stirring frequently, until the onions begin to brown. Turn up the heat to medium and continue caramelizing the onions. As a glaze develops on the bottom of the pan, add a few tablespoons of water and scrape up the brown bits, incorporating them into the onions. The heat will cause the water to evaporate. Repeat this process for approximately 25-30 minutes, keeping a close eye on the onions to make sure they don't burn. When the onions have turned a dark brown color and are both bitter and sweet in flavor, remove from the heat and set aside.
- Preheat the oven to 500 degrees F. Sprinkle some semolina flour on a large baking sheet. You can also use a pizza stone and peel if you prefer.
CARAMELIZED ONION, BACON AND SPINACH PIZZA - COOKING …
From cookingclassy.com
ARUGULA AND CARAMELIZED ONION PIZZA RECIPE - BAKING …
From bakingsteel.com
GORGONZOLA AND ARUGULA PIZZA WITH CARAMELIZED ONIONS …
From vegetariantimes.com
Category EntreesCalories 454 per serving
POPULAR PIZZA TOPPINGS: HOW TO MAKE CARAMELIZED ONIONS
From thursdaynightpizza.com
CARAMELIZED APPLE & BACON PIZZA - RECIPES - PAMPERED CHEF
From pamperedchef.com
CARAMELIZED ONION BACON PIZZA - MUSSELMAN'S
From musselmans.com
CARAMELIZED ONION AND GORGONZOLA PIZZA - THE BERKSHIRES FARM …
From berkshiresandbeyond.com
CARAMELIZED ONION, GORGONZOLA AND PEAR PIZZA - SIP AND SPICE
From sipandspice.com
CARAMELIZED ONION PIZZA WITH GORGONZOLA, BACON AND ARUGULA
From lunchlee.com
CARAMELIZED ONION PIZZA WITH VEGAN BASIL RICOTTA
From connoisseurusveg.com
CARAMELIZED ONION, GORGONZOLA, PEAR, AND ARUGULA PIZZA - RUSTIC …
From rusticcrust.com
FRENCH ONION BURGERS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
You'll also love